Martha Stewart All-American Meatloaf

Martha Stewart All-American meatloaf is a tender, glazed dinner with ground pork, veal and beef, fresh breadcrumbs and caramelized red onion that comes together in 1 hour 15 minutes. This make-ahead comfort food dinner fits a busy weeknight dinner, Sunday dinner and cozy fall gatherings.

Make the breadcrumbs from fresh white bread in the food processor, never from the dried kind in a canister. Dried crumbs soak up moisture differently and turn the loaf rubbery instead of tender.

Martha minces the carrot, celery, onion, garlic and parsley in the food processor, so the vegetables cook through without any crunch. She also bakes the loaf on a wire rack set in a pan, so the fat drips away and the glaze and red onions sit on top.

Martha Stewart All-American Meatloaf

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

430

kcal

A tender, wet-but-sturdy loaf of three meats and fresh breadcrumbs bakes on a rack, so the sides brown instead of stewing in fat. The ketchup glaze sets into a sticky, tangy crust under soft, golden red onions.

Ingredients

• 3 slices white bread
  

• 1 large carrot, cut into ¼-inch-thick rounds
  

• 1 celery, strings peeled, cut into ½-inch pieces
  

• 1/2 medium yellow onion, roughly chopped
  

• 2 cloves garlic, smashed and peeled
  

• 1/2 cup fresh flat-leaf parsley, leaves, loosely packed
  

• 1/2 cup plus 3 tablespoons ketchup
  

• 4 1/2 teaspoons dry mustard
  

• 8 ounces ground pork
  

• 8 ounces ground veal
  

• 8 ounces ground round
  

• 2 large eggs, beaten
  

• 2 teaspoons salt
  

• 1 teaspoon freshly ground pepper
  

• 1 teaspoon Tabasco Sauce, or to taste
  

• 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
  

• 2 tablespoons dark-brown sugar
  

• 1 tablespoon olive oil
  

• 1 small red onion, cut into ¼ inch-thick rings
  

Directions

• Make fresh breadcrumbs: Preheat the oven to 400°F, trim the crusts off 3 slices of white bread and process them in a food processor for about 10 seconds. Move the fine crumbs to a large bowl, and skip dried breadcrumbs here because they make the meatloaf rubbery.
• Mince the vegetables: Process 1 carrot, 1 celery stalk, 1/2 yellow onion, 2 garlic cloves and 1/2 cup parsley for about 30 seconds. Scrape down the sides once or twice, then add the minced vegetables to the breadcrumbs.
• Mix the meat: Add 1/2 cup ketchup, 2 teaspoons dry mustard, 8 ounces each of pork, veal and ground round, 2 eggs, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon Tabasco and 1/2 teaspoon rosemary. Knead by hand for about 1 minute, until the mix is wet but tight enough to hold its shape.
• Shape the loaf: Set a wire rack in an 11-by-17-inch baking pan and lay a 5-by-11-inch piece of parchment over the center. Form an elongated loaf on the parchment, so the meat can't fall through the rack.
• Glaze and top: Stir the remaining 3 tablespoons ketchup, 2 1/2 teaspoons dry mustard and 2 tablespoons brown sugar until smooth, then brush it generously over the loaf. Heat 1 tablespoon oil in a saucepan over high heat until smoking, then cook the red onion rings until soft and golden in places.
• Finish the onions: Add 3 tablespoons water to the onions and stir until most of it evaporates. Cool them slightly in a bowl, then sprinkle them over the glazed loaf.
• Bake and rest: Bake for 30 minutes, then scatter rosemary needles on top. Keep baking about 25 minutes more, until an instant-read thermometer in the center reads 160°F, then let the loaf cool on the rack for 15 minutes.

Tools for this recipe

• Cuisinart 14-cup food processor, ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why did my meatloaf turn out heavy and dense?

Overkneading is the usual cause, so mix the meat just until everything is combined, about 1 minute. Working it longer packs the proteins tight, which makes a dense loaf instead of a tender one.

Can I use dried breadcrumbs instead of fresh bread?

I wouldn't, because Martha specifically warns that dried breadcrumbs turn the meatloaf rubbery. Fresh crumbs from 3 trimmed slices of white bread take about 10 seconds in a food processor, so it's an easy fix.

Can I swap the veal if I can't find it?

Yes, you can use 8 ounces more ground pork or ground beef in its place. The loaf will be a little less delicate, but the carrot, celery and breadcrumbs keep it moist.

How long do leftovers keep, and what can I make with them?

Cooled meatloaf keeps in an airtight container in the fridge for about 3 to 4 days. The headnote's favorite use is a cold or warmed sandwich, which is honestly why I make a full loaf.

How do I know the meatloaf is done without cutting it open?

Push an instant-read thermometer into the center of the loaf, and pull it once it reads 160°F. That usually takes about 55 minutes total, then a 15-minute rest on the rack keeps the juices in.